Risotto

Happily, if heretically, there’s a less labour-intensive way to get the job done. It’s a method I was taught by Andrew Carmellini, a wonderful New York chef and restaurateur with an Italian background.

Start with a good carnaroli rice, which produces superior results (Acquerello brand is one of the best). When it’s time to add the rice, stir the grains until they become translucent, add a good lug of dry white wine and cook until it has evaporated. Key to a perfect risotto is a good-quality homemade stock …

When made properly, risotto’s richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.Suzanne Goin – Lucques and AOC, …